In honor of National Poultry Day, I am reviewing a way to use one of my easiest, tastiest, fastest ways to cook America’s staple meat: chicken. Some time ago I impulsively found Soy Vay’s Marinades and Sauces at the grocery store. Initially I just like the design of the bottles: little boats and fun looking writing on a larger-than-usual bottle. I was further intrigued when I discovered that not only are all the sauces completely organic and preservative-free, but they’re also completely kosher because, in their cute little story, “Jewish Boy Meets Chinese Girl and SOY VAY! A Sauce is Born!”. Nutritionally, they’re relatively low-calorie, although the sodium content is very high (although expected in soy-based sauces). My personal favorite in the line is Soy Vay Veri Veri Teriyaki. In fact, this stuff is so good it’s not only the only teriyaki marinade I use now, it’s also the only teriyaki sauce that Trader Joe’s even sells.

Initially I used this alone just to figure out how it would taste cooked when chicken was marinated in it. It’s a little thicker than regular teriyaki sauces, and you have to shake the bottle pretty well to ensure that all the sesame seeds that aggregate at the bottom are mixed in. I had some chicken thighs, so I dumped them in a plastic bag with a generous amount of the sauce. About 2 hours later, I removed them from the bag, put them on a baking dish with some of the sauce and cooked them at 350 degrees for about 30 minutes. What I ended up with were honestly some of the best chicken thighs I’ve had. Read the rest of this entry »